Heat the broth and add the coconut oil. When at rolling boil, add the rest of the ingredients, leaving out the garlic. Simmer for approx 30 minutes. Add the garlic and summer for an additional 10. You can also roast the sweet potato for a slightly yummier flavor.

When the sweet potato is ready, take the soup off. Let cool about 20 mins. Scoop equal parts of veggies and broth into your blender/vitamin and add 1/4 cup coconut milk. Blend until slightly thick but not chunky. Add sea salt to taste.